Double Ferment Thermal Shock Washed Pink Bourbon by Jonathan Gasca, Huila, Colombia

About This Coffee

A true standout specialty coffee with bright fruit and floral lift. Ripe cherries hand selected and pass through two full cycles of oxidation and fermentation (12 hours oxidation, 48–60 hours sealed fermentation). After depulping, the process is repeated before the coffee is quenched with hot and cold water to lock in the aromatic compounds.